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Sheet Pan Chicken Piccata – 40 Minutes, Serves 4

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Cabin doors are closed, wheels are up and this post is coming to you from somewhere over the Atlantic. The last 4 days have been a whirlwind of fun. Full of once in a lifetime experiences. We ate and drank all the things. Fromage, escargot, foie gras, macaroon, pain et chocolat, and roughly a million espressos. But before we indulge into the flavors and textures that create a palatable Parisian getaway, we need to talk. There was a promise made for a quick, delicious recipe and it’s right here.

Oh, hello Sheet Pan Chicken Piccata.

Sheet Pan Chicken Piccata

 

Two Sheet Pans to Happy

Life is busy. While it’s nice to slice filets, pound them thin, dredge in flour and pan sauté there isn’t always time for that. Sheet pan chicken piccata to the rescue.

Sheet Pan Chicken Piccata

Like a chicken dinner hero, wearing a cape. I like to think the cape would leave a trail of velvety lemon sauce in his hero travels, bringing tasty, easy dinners to busy families across the land. Mostly because I have an active imagination. And if we’re both living in the same world of culinary satisfaction, there’s no such thing as too much sauce.

But it’s still, the cape’s a nice touch.

Two sheet pans and a large bowl. That’s all you need to make this winner. For reals though. Two sheet pans and 40 minutes for prep and cooking. Fewer dishes = win.

Marinate + Bake + Serve

In a large bowl or ziplock, combine 1/2 the marinade ingredients and let the chicken chill while we prep all the rest. The cornstarch in the marinade will act as the thickening agent, like the flour would if we were to go the traditional route of making the sauce in the same pan as the sautéed chicken.

Sheet Pan Chicken Piccata

Vegetable prep is quick and painless. Zest the lemon, slice into wheels, set aside. Trim the asparagus, drizzle with olive oil, sprinkle with a pinch of kosher salt and lemon zest. Clean the potatoes, halve any larger pieces, toss with olive oil, kosher salt, garlic and rosemary. Feel free to go fresh or jarred for the rosemary and garlic!

Sheet Pan Chicken Piccata

Chicken and veggies on the table after 30 minutes in the oven!

Vegetables on one sheet pan, chicken and marinade on the other. Bake it off. Then comes my favorite part. More sauce please!

The remaining marinade coats the baked chicken like a soft, lemony blanket of velvety texture. Broil the chicken for 5 minutes on high to caramelize the butter with the lemon and to cook the cornstarch into the sauce. Leaving a thickened, coat of piccata sauce you just need to dish up and serve.

Sheet Pan Chicken Piccata

Dinner is served and now we can get back to more important things…like the new episode of the Voice and only washing two sheet pans.

Okay, TBH, those are probably going in the dishwasher too. But that can stay between you and I and the dishwasher.

Sheet Pan Chicken Piccata
Sheet Pan Chicken Piccata

Sheet Pan Chicken Piccata

Coated in caramelized, tangy lemon sauce with a hint of salt from the capers this sheet pan chicken piccata brings all your favorite elements of this restaurant staple, but is on the table in under 45 minutes.
5 from 5 votes
Print Pin Rate
Course: Main Course
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Lauren

Ingredients

  • 2 lbs chicken breast
  • 1 lemon zested, then sliced
  • 1 1/2 c lemon juice
  • 6 tbsp butter melted, cooled
  • 1/2 c white wine
  • 1 1/2 tbsp corn starch
  • 1 tbsp capers

Vegetables

  • 3 tbsp olive oil divided
  • 1 bunch asparagus ends trimmed
  • 1 lb fingerling potatoes
  • 1 tbsp chopped garlic
  • 1 tsp rosemary fresh or dried
  • kosher salt
  • black pepper

Instructions

  • Preheat oven to 425°F.  In a bowl, whisk together lemon, white wine, butter and cornstarch.  Add half the marinade to the chicken in a separate bowl or ziplock bag.  Let marinate while preparing the vegetables.
  • Drizzle asparagus with half the olive oil, sprinkle with 3/4 of the lemon zest and kosher salt.  Arrange on one half of a large sheet pan.
  • On the other side of the sheet pan, arrange fingerling potatoes.  Coat with olive oil, garlic, rosemary and mix together.  Sprinkle with kosher salt and black pepper.
  • On a medium to small sheet pan, lay chicken breast flat.  Sprinkle with kosher salt, pepper and remaining lemon zest.  Top with each chicken breast with lemon slices.  Coat with any remaining marinade left in the bowl/bag (without using the reserved half of marinade.)  Sprinkle with capers.
  • Bake both sheet pans at 425°F for 25 minutes.  After baking, coat chicken with reserved half of marinade.  Broil both the chicken and vegetables on high for 5 minutes.

 

 

 

 

Bonjour de Paris!
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Recipe Rating




Sheila

Tuesday 15th of December 2020

Making again today! Best chicken picatta ever. So fresh! Make it!! She

Lauren

Tuesday 15th of December 2020

Thank you so much! So happy to hear you love this recipe!

Sheila Karns

Monday 11th of March 2019

This is quite possibly the best sheet pan recipe EVER! I didnt have any fingerlings so I added sweet potatoes. Followed recipe closely and it was amazing! Thank You! It is healthy deliscious and satisfying!

Lauren

Monday 11th of March 2019

soooooooo happy to hear you loved it!!!

Kate

Thursday 30th of March 2017

I've never made Chicken Piccata and now I have no excuse not to! This looks perfect for for days when I want to whip up something healthy for dinner without spending all day in the kitchen.

Joscelyn | Wife Mama Foodie

Thursday 30th of March 2017

Mmm, this looks soooo yummy! Love any meal that can be made easily in the oven! Need to try this soon!

Brit Strawbridge

Thursday 30th of March 2017

Oh this so looks so yummy & fresh! The perfect spring dish! Definitely making it this week :) thanks for sharing!